THE GUERNSEY 



399 



into clear light the importance the islanders have long placed on 

 the butter-producing value of the milk. The first island scale of 

 points of importance, that of 1842, makes as the first qualification 

 that the pedigree shall be of ancestry known to produce "rich, 

 yellow butter." Guernsey milk is usually of a higher natural 

 yellow color than that of any other breed. The fat globules are 

 comparatively large and have a deeper yellow than even the 



FIG. 173. Langwater Dairymaid 26377, bred by Langwater Farms, North Easton, 

 Massachusetts, and sold at public sale for $6150. As a five-year-old, this cow pro- 

 duced 16,949 pounds milk and 812.66 pounds fat. From photograph, by courtesy 

 of Langwater Farms, F. L. Ames, owner 



Jersey. In fact, Guernsey breeders seek the rich yellow as charac- 

 teristic, arguing that with this breed it is not necessary to color 

 the butter artificially, as its natural yellow meets the market de- 

 mands. The per cent of fat in all Advanced Registry testing up 

 to the middle of 1918 shows 5 per cent as an average, with 5.2 

 per cent for the 70 class leaders. In the Pan-American dairy 

 breed competition, in which the Guernseys secured first honors, 

 the average per cent of fat in the milk was 4.68 compared with 

 4.82 for the Jersey. However, the Guernsey butter scored an 



